This easy one bowl recipe is my summer go-to for when it’s too hot to cook. All you need to do is make the noodles, stir in the tahini sauce, chop up veggies and herbs, et voila! You will love these noodles even more when chilled in the fridge. Make a big batch and stay as cool as a cucumber.
read post
This Vegan Sesame Soba Noodle Salad is my go-to summer meal for either lunch or dinner. It’s made with whole food ingredients, tastes delicious, and is easier to make than a pie recipe on Pinterest.
Read More
This classic gazpacho recipe is naturally raw vegan, plant-based, gluten-free, nut-free and incredibly delicious! It’s a refreshing “no cook” chilled summer “soup” that’s perfect for chilling out. Featuring Houweling’s Tomatoes.
Read More
It’s a hot summer day. The sky is brilliant blue and birds are singing. July heat. I’m drinking a lot of coconut water mixed with sparkling soda and a squeeze of lime while planting in my garden, hands in the soil. The kids will be home from camp later (and they are always hungry!). I’m too hot (and lazy) to cook anything up tonight. The backyard patio is the place to dine on nights like this, with a big bowl of cold sesame noodles for everyone to share.
Read More
I’m creating a garden in my backyard. This is a dream come true for me. I took a day off to accomplish a list of things, but instead of recipe creating and taking photos, I’m drinking iced tea with lemon and mint, while instructing the gardener and crew around the yard, showing them where I’d like to plant the large pots of jasmine, bougainvillea and creeping fig.
Read More
The first time I had “green garden gazpacho” was at Superba in Venice. Made of asparagus, peas, cucumber, yogurt, olive oil. How Chef Jason Neroni made this recipe exactly I could only guess by taste. The yogurt was spooned artfully into a wide bowl, a pillow on top of the verdant green purée, surrounded by a wreath of delicate edible flowers in white and yellow, a sprig of asparagus, with a voluptuous drizzle of olive oil dappled upon its velvety surface. The beauty of that soup captured me.
Read More
As the holidays and the new year approach, self-care seems more important than ever. By setting intentions and goals for the coming year and practicing daily self-care, I feel inspired and at ease. It’s important to remember that self-care involves doing things that keep your body and mind healthy, regardless of whether you are dealing […]
READ THE POST
Somehow I come home with six to seven plump heirlooms in greens, golds, and rich reds. The peaches and nectarines were perfectly sweet, and I knew this was the last of the summer tomatoes and stone fruits. I had half a loaf of rosemary olive sourdough. So I made a simple Italian classic— panzanella!
READ THE POST
This easy one bowl recipe is my summer go-to for when it’s too hot to cook. All you need to do is make the noodles, stir in the tahini sauce, chop up veggies and herbs, et voila! You will love these noodles even more when chilled in the fridge. Make a big batch and stay as cool as a cucumber.
READ THE POST
This Meyer Lemon Tart is a sugar-free, vegan dessert that you can make and assemble in less time than it takes to watch an entire Bridgerton episode. It’s the perfect treat for those who are looking to reduce their sugar intake and go plant-based.
READ THE POST
If you love mushrooms and want to eat more plant-based meals, you’ll love how easily mushroom tacos satisfy your tastebuds. My recent Plantfull Life podcast guest Jeff Chilton is a mushroom expert and all around fun guy. (Yes, fungi.) During our podcast conversation, Jeff mentioned enjoying shiitake mushroom tacos as a great way to get more mushrooms into your life.
READ THE POST
Moon milk is an ancient Ayurvedic tradition of drinking warm milk with healing herbs and spices at bedtime. It’s made a comeback with health bloggers around the world. Gina Fontana’s book Moon Milk takes it to next level wellness.
READ THE POST